Buckwheat contains a large proportion of gluten, and is very desirable for batter cakes. It has been brought into disrepute for two reasons: First, sufficient pains has not been taken to cleanse out the smut of the grain, which is poisonous, producing eruptions, etc. Second, too much butter and syrup are consumed with the cakes, supplying to the system a superabundance of carbon. Substitute honey or fruit sauce to make the cakes relish.
WHEATLET CAKES.
Make like buckwheat cakes. These are delicious, and are destined to become very popular.
GRIDDLE CAKES FROM “SHORTS.”
Shorts, or middlings, are obtained in grinding wheat, between the fine flour and bran. These are rich in gluten, and, prepared in the same way, make cakes equal to buckwheat. Not being able to procure “shorts,” use graham, wheatlet, or entire wheat flour.
RICE GRIDDLE CAKES.
One cup boiled rice, one egg, one cup sweet milk, one cup water, two cups of white flour, entire wheat flour or “shorts.”
CORN GRIDDLE CAKES.
Pour boiling water on a pint of corn meal to make a stiff batter; let it stand over night. In the morning add one cup of graham flour and one cup of sweet milk. If not light, add a tea-spoon of baking powder; except in cold weather, the corn will ferment sufficiently to make it light. Can be baked in gem pans if preferred.